Hot Honey Chili-Crisp Egg Sandwiches with Blistered Tomatoes

Chili crisp and hot honey have become the sweet-heat duo of modern American breakfasts. These egg sandwiches layer blistered cherry tomatoes and sharp cheddar on toasted English muffins for a quick, glossy kick.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 19g protein
• 38g carbs
• 22g fat

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Ingredients

• 4 English muffins
• 4 large eggs
• 2 cups heirloom cherry tomatoes
• 4 slices sharp cheddar cheese
• 2 tbsp chili crisp
• 2 tbsp honey
• 2 tbsp butter
• 2 tbsp mayonnaise
• 8 fresh basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes

Instructions

1. 1Stir the honey with half the chili crisp and red pepper flakes in a small bowl until glossy; set the hot honey aside so the flavors marry.
2. 2Heat a large cast-iron or nonstick skillet over medium-high and add the olive oil. Tip in the cherry tomatoes and let them blister undisturbed 3 to 4 minutes until skins split and juices caramelize on the pan.
3. 3Season the tomatoes with salt, give one gentle toss, then transfer to a plate. Wipe the skillet lightly if needed.
4. 4Split and toast the English muffins until golden. Spread a thin layer of mayonnaise on the cut sides while still warm.
5. 5Return the skillet to medium heat and add half the butter. Crack in two eggs, season with salt and pepper, and cook 2 to 3 minutes until the whites are set and edges crisp; flip carefully and cook 30 seconds more for over-easy yolks. Repeat with remaining butter and eggs.
6. 6Place a slice of cheddar on the bottom half of each muffin so residual heat begins to melt it. Nestle a fried egg on the cheese.
7. 7Spoon blistered tomatoes over each egg, then drizzle generously with the hot honey chili-crisp mixture. Tuck in fresh basil leaves.
8. 8Cap with the muffin tops, press gently, and serve right away while the cheese is melty and the yolks still runny.